Foumami
PASSWednesday, December 1, 2010 at 7:17 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked chicken sitting on top of stove at 96F(PIC said it was cooked a couple of hours ago??)>Please review proper practices for cooking cooling hot holding etc.Product needed to be discarded if out of temp for more than two hrs or reheated to 165F if product was just prepared(Please review food safety requirements).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over raw shelled eggs.Raw pork stored over vegetable.Raw chicken stored over cooked foods.Please properly segregate to avoid potential cross contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Multiple staff observed drinking from open containers in prep areas.Even after this item was discussed violation continued to occur.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
41-7-102.11
Labeled Common Name
Multiple chemical spray bottles not labeled(PIC was given time to label bottles.Inspector and PIC went downstairs to look at basement production area(@15min).We came upstairs and bottles never got labeled.Please review criteria on Responsibility.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
41-7-207-09.11
Medicines FirstAid Storage
Hydrogen peroxide stored at food prep sink(?????).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC had a serve safe certificate but had difficulty explaining Time and temperature requirements for Cooking Cooling reheating and holding(Hot/cold).He also had difficulty explaining the Employee Health policy sanitation criteria for sanitizing both in the dishwasher and 3bay sink.Too many risk factors observed throughout with improper employee practices(see Inspection list).Please train all staff on REQUIREMENTS and maintain.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Staff has multiple sides of beef lying at prep sink unattended raw shelled eggs lying on tabletop unattended while actively working with other product.Please only actively work with small amounts of food so you will be able to manage the food safety requirements(Time/temperatures).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths lying on shelving and equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No employee handwashing sinage at handsinks.Restrooms within food service prep area in basement filthy.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.